Mixed Wheat Bread "Pumpkin" using IREKS DRIED WHEAT SOUR and PASTA ACIDA K
Mixed Wheat Bread "Pumpkin" using IREKS DRIED WHEAT SOUR and PASTA ACIDA K — an IREKS recipe. Uses Ireks Wheat Sour 12.5 kg and IREKS Pasta Acida K 25 kg.
- mixing time
- 4 + 4 min
- dough temperature
- 27 °C
- bulk fermentation time
- 30 min
- scaling weight
- 1.000 kg
- resting time (after retarded fermentation)
- 30 – 60 min
- final proof temperature (retarded fermentation)
- 5 °C
- baking temperature
- 240 °C
- baking time
- 35 – 40 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour type 550 | 8.000 kg |
| Rye flour type 1150 | 1.500 kg |
| Ireks Wheat Sour 12.5 kgIREKS Dried Wheat Sour | 0.600 kg |
| IREKS Pasta Acida K 25 kg | 0.200 kg |
| Salt | 0.200 kg |
| Yeast | 0.150 kg |
| Water, approx. | 7.000 kg |
Method
Mix for 4 + 4 minutes in a spiral mixer to a dough temperature of approx. 27 °C.
Allow a bulk fermentation time of approx. 30 minutes.
After the bulk fermentation time, scale the dough pieces (1.000 kg) and mould round using wheat flour. No intermediate proof.
Tie up the dough pieces with string, place on setters with the seam downwards and give retarded fermentation overnight at 5 °C.
After the retarded fermentation, allow the dough pieces to stand for 30 – 60 minutes in the room and carefully turn out onto setters.
Make decorative scores on the individual dough sections and bake giving steam, at 240 °C dropping, for 35 – 40 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.